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Thakur, Amol R.S.
- Determination of Iron Content in Wheat Flour of Organized and Unorganized Sector
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Authors
Affiliations
1 Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, IN
1 Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 3 (2019), Pagination: 335-338Abstract
Wheat (Triticum aestivum L.) is one of the staple cereal crop grown worldwide. In India it is considered as the second important staple food after rice. In this perspective, iron rich wheat flour is important for the eradication of iron deficiency. In this study, the determination of iron content was carried out in different wheat flours of organized sector and unorganized sector using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The wheat flour were procured from the local market of Sonipat (Haryana), India. The mean of iron content in organized and unorganized sector wheat flour was 3.04±0.54 and 2.31±0.75 mg/ 100 g respectively. The results revealed that the iron content of wheat flour were not significantly different (p<0.05) in the organized and unorganised sector.Keywords
Iron Content, Wheat Flour, Organized Sector, Unorganized Sector, ICP-OES.
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